Creamy Cabbage Alfredo with Pancetta – An Easy Indulgence
Indulge in this Keto Cabbage Alfredo Pancetta dish with savory flavors and creamy goodness!
Equipment
- Skillet
Ingredients
For the Pancetta
- 6 oz Pancetta A salty, rich flavor source; substitute with bacon for a smokier taste.
For the Cabbage
- 4 cups Cabbage Slice finely for optimal tenderness.
For the Sauce
- 1 cup Heavy Cream Using half-and-half can lighten it up.
- 1/2 cup Parmesan Cheese Nutritional yeast is a great dairy-free alternative.
For Seasoning
- 1 tsp Garlic Powder Fresh minced garlic offers a bolder flavor.
- to taste Salt Essential for balancing flavors.
- to taste Pepper Adjust to suit your taste preferences.
For Cooking
- 2 tbsp Olive Oil or Butter Ghee can be used for a lactose-free option.
Instructions
How to Make Cabbage Alfredo Pancetta
- In a large skillet, heat a drizzle of olive oil or butter over medium heat. Add the pancetta and cook for about 5–7 minutes, stirring occasionally, until it's crispy and golden brown.
- Next, add the finely sliced cabbage to the pan. Sauté for 5–6 minutes, stirring gently until the cabbage is softened and slightly translucent.
- Lower the heat and pour in the heavy cream. Stir well to combine the cream with the cabbage and pancetta, allowing it to simmer for 2–3 minutes until slightly thickened.
- Gradually mix in the Parmesan cheese along with garlic powder, salt, and pepper. Stir until the cheese melts and the sauce becomes creamy and luscious.
- Spoon the creamy Cabbage Alfredo Pancetta onto plates and garnish with extra cheese, if desired. Enjoy this comforting delight while it’s warm!
Notes
Garnish with fresh parsley for a pop of color and added flavor.